Celebrate the Chelsea Flower Show with Frances Bissell

To celebrate the Chelsea Flower Show we’re offering 30% off Frances Bissell’s The Scented Kitchen: Cooking with Flowers and The Floral Baker: Cakes, Pastries and Breads.

Just enter the discount code CHELSEA at purchase to get 30% off.

Be sure to follow us on Facebook and Twitter for news on Frances’ The Fragrant Pantry: Floral Scented Jams, Jellies and Liqueurs which will be published by Serif Books later this year.

Alice B. Toklas and the French culinary tradition

Alice Babette Toklas was born and raised in California. In 1907 she moved to Paris, where she lived with Gertrude Stein, the American writer and art collector, and later to the Bugey, a region in south-eastern France famous for its gastronomy. She and Gertrude Stein worked as volunteers for the American Fund for French Wounded during the First World War and, although both were Jewish, they remained in Nazi-occupied France throughout the Second World War. In addition to keeping one of the most celebrated tables of the twentieth century, Alice B. Toklas also worked as a translator, and both her memoirs and her correspondence were published to great acclaim. The following is an extract from the Alice B. Toklas Cookbook, on the tradition of french cuisine…

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A delicious recipe for pork, white wine, and figs from ancient Rome

This week’s free recipe comes from Roman Cookery, Mark Grant’s classic work on the cuisine of ancient Rome. Roman Cookery unveils one of Europe’s last great culinary secrets: the food eaten by the ordinary people of ancient Rome. Based on olive oil, fish and fresh vegetables, their cuisine was the origin of the Mediterranean diet as we know it today and, in particular, of classic Italian cooking.

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